There's an artful elegance,

layered depth and precise focus

about Cape Mentelle's wine”

Jeremy Oliver, The Australian Wine Annual 2015
 

Wilyabrup

An individual expression of the traditional cabernet blend hand picked from amongst the oldest vines in the Wilyabrup sub-region of Margaret River. This wine captures the unique synergy of site, vintage and varieties to create a layered and complex wine witch defined varietal characters and exceptional vibrancy.

Vintage Notes
2008
2009
2010
2011
2012
Vintage
2009
Type
Red

Wilyabrup 2009

Wilyabrup 2009

A unique expression of the traditional cabernet blend, hand-picked from amongst the oldest vines in the Wilyabrup sub-region of Margaret River. This wine captures the unique synergy of site, varieties and vintage to create a wine with exceptional vibrancy or character for which this area is so highly regarded. Luscious dark fruits with great density and characteristic fine gravely tannins are the hallmarks of this unique sub-region.

Appearance
Deep crimson red.
Nose
Beautifully fragrant with wild herbs, aged tobacco and rich couverture complementing plush ripe brambly fruits of blackberries and mulberries.
Palate
A generous full flavoured palate of inky bright fruits including satsuma plums and cassis with fine cedary oak complementing the great length and vitality of the palate. The fruit flavours are cool and intense, the structure long and velvety.
Blend
41% cabernet sauvignon, 39% merlot, 20% cabernet franc.
Cellaring
Drink now to 2029.
Food Pairing Notes
Rare roasted saddle of hare served on Puy lentils with barely seared livers and crispy chanterelles.
The Vineyard
Sourced from the Kyella Vineyard (established in 1974) from within the Wilyabrup sub region of Margaret River. This region exhibits the classic gavelly lateritic soils that drain to the west and the microclimate is strongly influenced by the Indian ocean only 5 km away. This vineyard is cane pruned, hand harvested with the three varieties managed and harvested individually to maximise varietal character and complexity.
The Season
A cool, wet and windy spring extended into the flowering period around November, setting up the season for low yields for all varieties. The sun came out on cue in December and perfect ripening conditions continued through harvest, interrupted only by a spot of rain at the start of March - enough to give the vines a drink and see all varieties harvested in optimal condition.
Winemaking
After destemming, berry sorting and light crushing, individual vineyard batches were fermented on skins for up to 40 days. At the desired balance of fruit and tannin extraction, each batch was gently basket pressed, with harder pressings kept aside. After pressing the individual parcels were racked to oak for malolactic fermentation. Regular rackings over an 18 month period ensured the wines were at their best prior to blending. The parcels were matured in selected Bordeaux coopered barriques of which 40% were new with the balance being one year old. The final blend was completed in October 2010 and bottled in November 2010.
Analysis
13.5% alcohol, 6.2g/l total acidity, 3.59 pH.

Australian Wine Companion 2013

James Halliday
96

A blend of cabernet sauvignon, merlot and cabernet franc from vines planted in 1970, some of the first in the Wilyabrup area; the bright and crystal clear crimson colour introduces a beautifully modulated wine, with layers of red and black fruits, superfine tannins and cedary French oak.

West Australian

Ray Jordan
95

This a blend of 41 per cent cabernet sauvignon, with the rest a mix of merlot and cabernet franc, all from the Wilyabrup sub-region. Glorious lifted fragrances on the nose, while on the palate the plummy blackcurrant flavours are augmented by a lavish cedary oak. The tannin structure is outstanding and really makes the wine stand up. This is an alternative take for Margaret River and works so well.

Download all reviews for this vintage as PDF
 
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Licensee: Cape Mentelle Vineyards Ltd. License number: 6180025494. Type of License: Producer's License